Baking

Phospholipase preparation for egg reduction in cakes.

Protease preparation for gluten correction in wafers and fermented biscuits

Protease & xylanase preparation for gluten correction in wafers and fermented biscuits

Traditional protease preparation for gluten modification in production of biscuits, cookies and wafers

Neutral protease preparation for better dough extensibility, and also for gluten modification in production of biscuits and cookies